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Creamy Chicken Pot Pie Soup Recipe (One-Pot Comfort Food)

Creamy Chicken Pot Pie Soup

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6

Ingredients
  

  • 1.5 lbs Boneless skinless chicken breasts diced into bite-sized pieces
  • 3 whole Carrots peeled and diced
  • 2 cups Yukon gold potatoes peeled and diced
  • 8 oz White button mushrooms sliced
  • 1 whole Yellow onion diced
  • 3 cloves Garlic minced
  • 0.25 cup Unsalted butter
  • 0.25 cup All-purpose flour
  • 4 cups Chicken broth low-sodium preferred
  • 1 cup Heavy cream or half-and-half
  • 1 cup Frozen peas
  • 1 cup Frozen corn
  • 2 tbsp Fresh parsley chopped
  • 0.5 tsp Black pepper

Instructions
 

  • In a large pot or Dutch oven, melt the butter over medium heat.
  • Add the diced onion, carrots, potatoes, and mushrooms. Sauté for 5 to 7 minutes until the vegetables begin to soften.
  • Stir in the minced garlic and cook for 1 additional minute until fragrant.
  • Sprinkle the flour over the vegetable mixture and stir constantly for 2 minutes to create a roux.
  • Gradually pour in the chicken broth while stirring continuously to prevent any lumps from forming.
  • Add the diced chicken breasts and black pepper to the pot, then bring the soup to a gentle simmer.
  • Simmer uncovered for 15 to 20 minutes, or until the potatoes are fork-tender and the chicken is fully cooked.
  • Reduce the heat to low. Stir in the heavy cream, frozen peas, and frozen corn. Let the soup heat through for about 5 minutes without bringing it to a boil.
  • Garnish with freshly chopped parsley and serve warm.